TASTY TRIX

Breakfast with the Murder Demon: the Last Meal of H.H. Holmes, America's First Serial Killer {Serial Killer Supper Series, Part IV}

noreply@blogger.com (Tasty Trix) — Mon, 31 Oct 2016 04:00:00 +0000

Choosing the final killer for my Serial Killer Supper series - at least for October; frankly, I'm having too much fun to stop forever - was no easy task. I don't know if you've noticed, but there is no shortage of crazed murderers in this world. That said, how could I resist featuring Herman Webster Mudgett, aka Dr. Henry Howard Holmes aka H.H. Holmes, the man billed as "America's First Serial Killer?"

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Pungent Pretty Things: Wild Garlic (Ramp) Hazlenut Pesto from "Garlic" by Jenny Linford

noreply@blogger.com (Tasty Trix) — Sat, 21 May 2016 19:57:00 +0000

The Guardian recently ran a piece with which I wholeheartedly concur: "The Book is Back: Only the Technodazzled Thought They Would Go Away." Ebook sales are on the way down, and people are discovering (or rediscovering) what I knew all along -- there is no replacement for the tactile pleasure of holding a real, solid, crispy-paged, yummy-smelling book in your hand.

Though I don't have the data to back it up, I think the over-saturation of food blogs -- combined with, let's face it, the many blogs of ... erm, dubious ... quality -- has probably helped boost hard copy cookbook sales as well. Even the most lush, gorgeous, recipe-tested blog or Web site can't (in my mind) hold a candle to the visceral pleasure of paging through a beautifully-photographed cookbook.

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The Count of Monte Pancake: A Sweet and Savory Treat for National Pancake Day (and a Hungry Jack/T-Fal Giveaway)

noreply@blogger.com (Tasty Trix) — Fri, 12 Feb 2016 15:30:00 +0000

I was compensated with product for this post, though the views expressed are all my own

Update: This giveaway is now closed. Congratulations to the winner, Jackie!

It seems as if there's a food holiday for everything. If, say, you want to take off work to observe National Wiener Schnitzel Day, then please mark your calendars for September 9. Or if you'd like to arrange your next vacation around a month-long celebration of salad, vinegar, or hamburgers, make sure to request your paid time off for the month of May.

Meanwhile, I am considering declaring my adherence to a pancake religion of some kind (it's as good as any) as this February 17 is National Pancake Day and I could really use a day off. Mind you, I have no quibble with a pancake holiday whatsoever, especially given the fact that I've been invited to celebrate it - and T-Fal's 60th anniversary - by the folks at Hungry Jack and T-Fal.
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Spiced Spatchcoked Cornish Game Hens (Ground 2 Table Sponsored Post) ... and a mea culpa

noreply@blogger.com (Tasty Trix) — Wed, 10 Feb 2016 00:43:00 +0000

This post is sponsored by Ground 2 Table, though the views expressed herein are entirely my own

I suck. That's not really the recommended way to begin a sponsored post, but the fact is I am shockingly late in posting this. The Ground 2 Table people contancted me months - months! - ago and I dutifully promised that I would post about their product (though I did not make any promises as to what I would say) in exchange for product samples.

And I made a lovely roast chicken with the fresh single-use packet of herbs they sent me. And it was very pretty and the herbs were lovely and ...
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Breakfast of Champions: Johnsonville Breakfast Sausage in a Butternut Squash, Gouda, and Herb Frittata and a Potato, Squash, and Kale Hash

noreply@blogger.com (Tasty Trix) — Sat, 03 Oct 2015 15:27:00 +0000

This is a sponsored post in collaboration with Johnsonville sausages. The opinions, words, thoughts, and ideas are 100% my own.

"Why, sometimes I've believed as many as six impossible things before breakfast.”

- Lewis Carroll, Alice in Wonderland

It turns out all I needed to break my one-year-plus blogging hiatus was an offer of some free sausage.

Of course, when the folks at Johnsonville Sausage contacted me to find out if I'd like to create a breakfast or brunch recipe featuring their sausages to share here on Tasty Trix I went through an existential crisis and tormented myself for over a month deciding whether I would do it. ... Oh wait, that's the narrative I told myself ... to add drama. What actually happened was, I said "yes" right away. Given that this would include two things I love - sausages and breakfast/brunch - it wasn't that hard. And I came up with not one but two recipes for your eating pleasure.

I should mention that as part of their campaign, Johnsonville wants to encourage parents to create kid-friendly breakfasts and get their kids involved in the kitchen. That's a great goal to be sure, but I am not, never have been, and never plan to be a parent. Cats are the maximum responsibility for another life that I desire. I do, however, have a boyfriend and I think many will agree that it's not entirely different than having a kid in many ways, so don't let my kid-free kitchen stop you from trying this out on yours if you have them - I would have scarfed this up as a child. My boyfriend and I sure did, despite being what you might call grown ups. Technically, anyway.
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A Retro-Tastic Recipe Event for the 4th and Beyond: Corn & Bologna Boots!

noreply@blogger.com (Tasty Trix) — Fri, 04 Jul 2014 15:30:00 +0000

Hey kids! There's still a lot of picnic and barbecue time left in this holiday weekend, and you can't make a better personal culinary choice than creating a genuine, authentic piece of edible Americana, like these irresistible corn and bologna boots. I can assure you, they're every bit as good as they look. This hot mixture ain't your grandpa's stuff.

Do you want to surprise and delight your friends and family this July 4th? Of course you do! And you will if you show up at the annual picnic with a big pile of corn and bologna boots, a dish that truly symbolizes America's forgotten culinary past and spirit of enterprise. Just imagine the smiles and looks of shock on everyone's face when you present them with this hot "knife and fork" sandwich instead of that boring old red-white-and-blue cake you usually bring!

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Convict Curry Three-In-One: A Murdering Child, a Benedict Cumberbatch Movie, & My Move to London

noreply@blogger.com (Tasty Trix) — Mon, 27 Jan 2014 20:28:00 +0000

The next time someone asks me why I don't want children, I will lower my voice, lean in, and whisper these two words: Mary Bell. To those who maintain that children are angelic bundles of joy, Bell stands as the exception that proves there really is no such rule at all.

In 1968, just a day shy of her 11th birthday, Bell strangled a four year old boy in her home town of Newcastle-upon-Tyne; just a few months later she (possibly with the assistance of a friend) murdered a three-year-old boy, Martin, by the same method, afterwards inscribing the letter "M" on his stomach with scissors. These are horrible murders to be sure; but perhaps even more disturbing was Bell's apparent lack of remorse or concern, a psychopathic trait that should be familiar to regular readers of my Macabre Meals and Serial Killer Supper series.

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Dining with the Doctor: Charles Dickens' Own Christmas Punch for a Doctor Who Regeneration Party

noreply@blogger.com (Tasty Trix) — Wed, 18 Dec 2013 16:58:00 +0000

Tick tock goes the clock

And all the years they fly

Tick tock and all too soon

You and I must die

Tick tock goes the clock

We laughed at fate and mourned her

Tick tock goes the clock

Even for the Doctor

(from "Night Terrors")

All Whovians know the true meaning of Christmas: the annual Doctor Who special. And this is particularly true this year. Not only is 2013 the 50th anniversary of the iconic BBC show, but in this year's special, "The Time of the Doctor," the 11th Doctor, played by Matt Smith, will regenerate into a new one, Peter Capaldi's 12th Doctor. Now that's a Christmas birth I can get excited about.
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The Bee's Knees Cocktail: Velma West, the Hammer Murderess {Macabre Meals & Dastardly Drinks}

noreply@blogger.com (Tasty Trix) — Fri, 06 Dec 2013 16:19:00 +0000

In my post about Anna Marie Hahn, aka the Blonde Borgia, I discussed the origins and the rise of the female poisoner as a cultural archetype. And while it is more or less true that poisoners tend to be women, certainly not all murderesses are poisoners. Take Velma West, the Hammer Murderess; or, as newspapers of the time dubbed her, "A 12 O'Clock Girl in a 9 O'Clock Town."

In 1926 - the height of the Prohibition era in the U.S. - the 20-year-old West, nee Velma Van Woert - was working as a shopgirl in Cleveland, Ohio. She became engaged to a much older man, but broke it off abruptly after meeting her future husband, Eddie West, at a picnic. She married Eddie and moved from her beloved Jazz Age city of Cleveland to the small, repressive rural area of Lake County, Ohio.

Things did not go well for her.
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Roast Bone Marrow with Parsley Salad {Macabre Meals}

noreply@blogger.com (Tasty Trix) — Wed, 20 Nov 2013 15:35:00 +0000

I enjoyed researching, cooking, writing - and of course eating - my October Serial Killer Supper series so very much that I've decided to continue with it indefinitely. And because the space where death, culture, and food intersects is so vast, I'm expanding the category. Under the umbrella of "Macabre Meals" I'll be exploring all sorts of dark and lovely things. Real murderers, fictional killers, history, scandal, myth, and more. It's going to be so much fun!

As luck would have it, this month's Creative Cooking Crew Challenge, hosted by the lovely Joan of Foodalogue and Lazaro of Lazaro Cooks, has dovetailed nicely with my current preoccupation. The task: Create an appetizer for Thanksgiving, something for guests to enjoy before the main feast.

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The Butcher of Rostov's Last Meal: Serial Killer Supper Series, Part III

noreply@blogger.com (Tasty Trix) — Mon, 21 Oct 2013 15:30:00 +0000

Soviet serial killer Andrei Chikatilo - fittingly dubbed the Butcher of Rostov and the Red Ripper - holds the dubious distinction of being one of the most prolific and disgusting mass killers of modern times. To be sure, there are, in the West at least, more famous serial killers - Son of Sam, the Zodiac Killer, Dahmer, Bundy - but in my research I have not come across one who chose his victims with more calculated coldness, or seemed to carry out his crimes with such absolute depraved gusto and complete lack of remorse.

Between 1978 and 1990 he killed over 50 women, boys, and girls. Impotent in his "normal" life, Chikatilo stabbed and often eviscerated his victims, achieving sexual pleasure from their bleeding and dying cries. He sometimes bit or chewed off parts of their faces, and he claimed that he chewed on the uterus of at least one of his victims. He gouged out his early victims' eyes, believing an old folktale that held that the last moments of death were recorded on the retinas of the dead.
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The Poisoner's Cake: Serial Killer Supper Series, Part Two ~ the Blonde Borgia

noreply@blogger.com (Tasty Trix) — Mon, 14 Oct 2013 15:17:00 +0000

While it is true that serial killers are statistically more likely to be men, women are perfectly capable of racking up an impressive body count, though the killing methods of the two sexes tend to differ. Typically male serial murderers gravitate towards performing violent and bloody atrocities against the (usually female) body; women, in contrast, have historically turned to the comparatively gentle, more hands-off method of poisoning.

Victorian England, in fact, saw the rise of the woman poisoner as a cultural archetype. After all, poisons such as arsenic were easy to come by and forensic science was not yet adept at detecting such causes of death. To be fair, married women had little or no rights then, and poison often presented the only means out of an abusive marriage. I admit I have a something of a soft spot for women who poisoned out of self-preservation.

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Serial Killer Supper Series: Schnitzel, Fried Potatoes, & White Wine; the Last Meal of the Dusseldorf Ripper

noreply@blogger.com (Tasty Trix) — Mon, 07 Oct 2013 11:45:00 +0000

In honor of the wondrous, gloomy, and shadowy month of October - temporal home of the year's best holiday, Halloween - I bring you "Serial Killer Suppers," a weekly series in which I will feature a notable meal of a notorious killer. I'm excited, as the series combines two of the things I love most in the world: food and murder. (Say it with me, Hitchcock style: MUH-deh.)

That's not to say I love the actual killers, or their hideous acts, although I do find serial killers to be particularly fascinating. The psychology of multiple murderers, their peculiar and horrible methods, the pleasure, often sexual, they derive from the act of killing, their unstoppable compulsions, their inability to empathize or sympathize with their victims - all of this makes them seem somehow simultaneously less and more than human. After all, notorious killers such as Jack the Ripper or the Zodiac Killer have become more monster than man in the popular imagination, endowed with almost supernatural powers and superhuman prowess.

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Wild Blueberry & Lemon Love Balls (Astarpungar): An Icelandic Sweet Treat for the NORTH Festival, a Celebration of Nordic Cuisine

noreply@blogger.com (Tasty Trix) — Thu, 12 Sep 2013 16:39:00 +0000

This is a sponsored post in collaboration with the upcoming NORTH Festival in New York City. The content is 100% my own.

In case you missed the memo, I adore Iceland. Reykjavik is an incredible city, and the surrounding countryside is breathtakingly beautiful. I am well aware that I'm incredibly fortunate to have had the chance to visit twice: once for a combination holiday and research trip for an article for Culture magazine, and a second time as part of an impromptu girls' weekend, aka the Hangover, Lady Edition.

And so when Honest Cooking contacted me to do a post sharing my love of Iceland as part of the upcoming NORTH Festival in New York, I was more than happy to oblige. I was given complete freedom to write about anything I wanted, and naturally I knew my topic would be food.

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Two Way Torta: Half Smoky & Half Spicy Shredded Chicken Salad with Jalapeno, Tomato & Avocado

noreply@blogger.com (Tasty Trix) — Sun, 01 Sep 2013 18:20:00 +0000

In my last post, I explained my general disdain for popularity contests masquerading as recipe competitions. On a more positive note, however, I expressed my pleasure at having discovered the Mezzetta "Make That Sandwich" contest, as it's curated by food professionals and the prize is the not inconsiderable sum of $25,000.
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The Mezze Cristo: Fried Ham & Cheese Sandwich with Creamy Horseradish, Garlic & Capers and a Sweet & Hot Dipping Relish

noreply@blogger.com (Tasty Trix) — Mon, 26 Aug 2013 16:36:00 +0000

In general, I am not a huge fan of recipe contests. All too often lately these things seem to revolve around how adept one is at badgering friends and family for multiple votes rather than actually determining a winner based on quality. I'm not saying the two things can't intersect and result in a deserving winner, but it's certainly not a foregone conclusion. And begging people for votes is pretty high up on my long list of Things I Cannot Stand To Do.

But the Mezzetta "Make That Sandwich" competition is different from these tedious personality contests. It is actually curated. By people who aren't related to me. Because of this, and because I love sandwiches in a big way, I've decided to enter.

Oh, and also because the grand prize is $25,000. So there's that.
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Nopales (Cactus Paddles) Three Ways: Pickled, In Cheesy Quesadillas, & In Spicy Salsa Verde

noreply@blogger.com (Tasty Trix) — Mon, 19 Aug 2013 14:36:00 +0000

Use one fruit or vegetable in three different ways - that's the theme of this month's Creative Cooking Crew challenge, hosted as always by the lovely Joan of Foodalogue and Lazaro of Lazaro Cooks.

This is both a deliciously intriguing and a perplexingly open-ended challenge. Any fruit. Any vegetable. Any three ways. To narrow down the endless choices, I decided I'd make three things that would form a part of one dish. The trick would be to manipulate one ingredient into three components with different, yet complementary, tastes and textures.
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Mental for Lentils: Berbere-Spiced Red Lentils with Yogurt {Another 5:2 Fast Day Dinner}

noreply@blogger.com (Tasty Trix) — Thu, 15 Aug 2013 14:59:00 +0000

Just when I start to get smug about how well my 5:2 Diet is going, I go and make a pig's breakfast of it. Indeed, my last "fast day" was nothing short of disastrous.

I don't know what ravenous beast got into me, but before the day was over I had cheated with the following foods: many nibbles of Cotswold cheese, handfuls of wasabi peas, and no fewer than 3 glasses of rose. I had broken my 500 calorie limit before dinner.
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White Beans with Rosemary, Tomato Candy, & Roasted Garlic {A 5:2 Diet Dinner}

noreply@blogger.com (Tasty Trix) — Wed, 07 Aug 2013 17:55:00 +0000

I generally cannot stand the idea of diets. There's always something you're supposed to cut out forever and ever. Going Paleo? Buh-bye pasta and grains. Doing the Eat to Live thing? No more steak or cheese for you, and I hope you really - and I mean really - love beans.

Sorry, dieters, but a life without cheesy pizza and the occasional burger and fries is not what I would consider truly living.

However. One of my many freelance jobs is recipe development. Sometimes these recipes are incredibly fattening, like the feature I am working on right now involving not one but five baked pasta and cheese dishes. Given that I am no Olympic athlete and I don't believe in wasting food, there is no way I could ever do enough exercise to burn off all those carbs without breaking something.

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Romesco Sauce with Charred Onions: an Authentic Catalonian Recipe

noreply@blogger.com (Tasty Trix) — Thu, 01 Aug 2013 15:53:00 +0000

One of the things I love most about travel is - surprise! - eating, drinking, and tasting a variety of new dishes and flavors. I am especially happy when I get the opportunity to chat with chefs and restaurant owners and, if possible, come away with an authentic recipe or two, as I did with Chef Mike's gnocchi in pumpkin cream in Vienna.

This recipe for Romesco sauce comes courtesy of Hugo, co-owner of the adorable Gastromaquia in Madrid.
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Stuff It! Focaccia Stuffed with Genoa Salami, Provolone, & Olives

noreply@blogger.com (Tasty Trix) — Thu, 25 Jul 2013 14:21:00 +0000

The theme for the July Creative Cooking Crew Challenge, hosted as always by the lovely and talented Joan of Foodalogue and Lazaro of Lazaro Cooks, was simply this: stuff it. As cooking themes go, it doesn't get much more wide open than that.

And so, as you see, I went with bread, and I am so glad I did. It has been ages since I worked with yeasted dough, and I had nearly forgotten how much I love everything about the process: the punky smell of the yeast as it hits the warm water, the way the flour goes from silky to sticky as it gets wet, kneading the dough until it becomes a stretchy, soft, compliant whole, the puffed-up feel of the transformed dough before it's punched down ... it's a tactile, engaging, and meditative activity.

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Through a Bowl, Darkly: Garlicky Mussels with Squid Ink Linguine

noreply@blogger.com (Tasty Trix) — Tue, 16 Jul 2013 14:48:00 +0000

I was binge watching Hannibal when I got the idea for this dish. I have always been drawn to fiction that intelligently explores the dark side of human nature and the allure of so-called "evil." Visually the show is lush and cinematic, and Mads Mikkelsen, the actor who plays Hannibal, is a brilliantly unsettling mix of charm, charisma, and creepiness.

I must admit that I take a perverse glee in the lovingly detailed shots of Hannibal cooking complicated Escoffier-style meals in his gourmet kitchen, knowing full well that the main course is more than likely composed of one or more of his victims. (Yes, Poppa Trix has told me I'm a bit crazy, but in a good way. He's not worried, so you shouldn't be either.)
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A Girls' Weekend in Iceland; or, The Hangover, Lady Edition

noreply@blogger.com (Tasty Trix) — Sun, 30 Jun 2013 19:21:00 +0000

Thinking peaceful thoughts at a goat farm in the Icelandic countryside

Full of Scotch and taking chaotic selfies on the streets of Reykjavik, 4 am or thereabouts

An Icelander, a Canadian, and an American walk into a bar ...

No, that's not right. Let's start again. How about:

This is the tale of three very smart, somewhat silly, food-loving women and their exhausting, unlikely, and unforgettable weekend in Iceland. Like the ancient Viking sagas, this tale contains feats of strength (drinking large quantities of alcohol), endurance (staying up all night), and bravery (riding Viking horses over black lava fields). And, like any good epic story, there's a lesson to be learned here: Every now and then, throw your good sense out of the window and do something completely spontaneous and quite possibly ill-advised, whether you can afford to do it or not.

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Herby Chicken Verde: A Summer Plateful of Green

noreply@blogger.com (Tasty Trix) — Wed, 26 Jun 2013 12:03:00 +0000

Color. That is the theme of this month's Creative Cooking Crew challenge, hosted as always by the lovely and talented Joan of Foodalogue and Lazaro of Lazaro Cooks. That is, color, singular, not plural - as in, participants have been tasked with creating a dish featuring one and only one color as the primary focus.

I had big ideas. I wanted to make a moody and mysterious dish of all black or blood red, inspired by my preoccupation with the brilliant series Hannibal. (My dish, however, unlike Dr. Lecter's creations, would have contained absolutely no human.) Alas, a hectic travel schedule for the first part of June put the kibosh on my plans and so instead I opted for this cheerful green number, complete with a cutesy name: herby chicken verde. My dark Hannibal-inspired dish will just have to wait.

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Cool Summer Borscht (Barszcz) from "Polish Classic Recipes"

noreply@blogger.com (Tasty Trix) — Sun, 23 Jun 2013 19:56:00 +0000

I fell in love with Polish food when I visited Krakow a few years ago. While there, I ate my weight in sausages, wild boar, Hunter's Stew, zapiekanka (Polish pizza), and, of course, pierogies.

So when I was offered review copies of two new books - Polish Classic Recipes and Polish Classic Desserts, by Laura & Peter Zeranski - of course I accepted. There aren't a ton of good Polish cookbooks on the market - particularly ones with photos of the dishes - and I thought it would be fun to recreate some of my favorite meals from my trip to Poland.
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